Baking gluten-free treats should be as fun as eating them. Enter Gluten Free Pan d’arancio, a recipe based loosely on the Sicilian whole orange cake. I first came across a similar cake in an artisan bakery where I was a pastry chef. The light, airy cake includes orange peel, so has a sophisticated, ever so slight, bitter edge.
Ingredients
- 150 grams orange peel (from about one orange)
- 4 eggs
- 225 grams sugar
- 225 grams almond meal (or almond flour)
- 1 teaspoon baking powder
- 28 grams orange juice
- sliced almonds to sprinkle on batter
- powdered sugar to sprinkle on baked muffins
Blend all ingredients in a food processor until almost smooth (Don’t pre-blend the orange peels)
Scoop batter into muffin papers (3/4 full) and sprinkle with sliced almonds
Bake at 350 for 20-30 minutes, or until muffins are firm and set
Sprinkle with powdered sugar
ENJOY!
